Fettuccine Alfredo (lighter recipe)

We hope you enjoy this lightened version of a rich and traditional classic.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

Ingredients

8
ounces uncooked fettuccine
1/3
cup margarine
1/2
cup evaporated fat-free milk
3/4
cup grated reduced-fat Parmesan cheese blend
1/2
teaspoon salt
1/8
teaspoon pepper
Chopped fresh parsley
  • 1 Cook fettuccine as directed on package.
  • 2 While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
  • 3 Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Expert Tips

Fat-free evaporated milk is commonly sold in cans with other canned milk products such as sweetened condensed milk.

Looking for an easy way to dress up this classic dish? Simply stir in cooked shrimp with the evaporated fat-free milk and serve with freshly shredded Parmesan cheese and lemon wedges.

Avoid those pasta boil-overs: After water comes to a boil and you add the pasta, cover the saucepan and turn off the heat. (Pasta should be thoroughly covered with water at this point.) Let stand about 15 minutes, stirring once or twice; drain.

To make this dish even faster, buy refrigerated fettuccine. Most kinds are ready in just a few minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
35 mg
35 %;
Sodium
580 mg
580 %;
Total Carbohydrate
36 g
36 %
(Dietary Fiber
3 g
3 %
),
Protein
8 g
8 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
0%;
Calcium
12%;
Iron
8%;
Exchanges:
2 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.